Albanian food
Albanian food reflects Balkan, Mediterranean, and Ottoman influences, shaped by its varied landscape of coastline, fertile plains, and mountainous interior.
Well known specialities include Tavë Kosi (featuring baked lamb with a creamy yoghurt and egg sauce), Fërgesë (a creamy dish of peppers, tomatoes, and cheese), and Tasqebap (a slow cooked meat stew). Pastries are important, especially Byrek and Lakror, both flaky filled pies with regional variations using meat, cheese, spinach, or leeks. In the south, Qifqi from Gjirokastër stands out as a unique speciality, with herbed rice balls that are lightly fried and often eaten as a snack or light meal.
